ES2601842T3 - Chewing gum compositions based on dehydrated fruit powders - Google Patents

Abstract

A chewing gum composition comprising: a) at least 15% by weight fruit powder was dried, wherein the dried fruit powder has a fruit concentration of at least 85% by weight and, b) a base content of gum of at least 25% by weight of the chewing gum composition.

Description

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DESCRIPTION

Chewing gum compositions based on dehydrated fruit powders Priority data

The present invention claims the benefit of U.S. Ser. No. 61 / 560,927, filed on November 17, 2011. Background of the invention

This invention relates to chewing gum compositions containing dehydrated fruit powder as a replacement for typical fillers, such as sugar and other polyols.

While sugars such as sucrose and fructose are used in the confectionery industry and are natural sweetening agents, which provide energla (calorlas), but contain few nutrients. Studies have indicated possible links between sugar consumption and health risks, including obesity and tooth decay. The increase in obesity rates worldwide has increased the importance of providing healthy, natural and low calorie solutions, while maintaining flavor and sweetness.

Polyols are a group of poorly digestible carbohydrates derived from the hydrogenation of their sugar or syrup source (for example, lactitol from lactose). Polyols (or sugar alcohols) serve as useful sugar substitutes in a wide range of products as part of a sugar-free diet. Sugar-free confectionery products have been around for many years, since they offer alternatives to non-cariogenic public products, since polyols do not easily become acidic by bacteria in the mouth and, therefore, do not cause tooth decay.

For people suffering from certain health conditions such as diabetes, sugar-free options provide a safe alternative to sugar-based products. Polyols provide a reduction in calorie content, and do not cause sudden increases in blood sugar levels. Consumers are finding new ways to incorporate candy as part of a healthy and active lifestyle, however, the options of high-quality, good-tasting products that have traditionally been scarce due to the limited availability of ingredients that could be used as substitutes for bulk sugar or substitutes for bulk sugar.

With the increase in consumer demand for low-calorie, sugar-free, or natural products without the negative attributes associated with sugar, and with the increase in innovations in food technology, products reduced in Calories are more available. These products can help consumers maintain good oral health, control or weight reduction and reduce glycemic load.

The most recent commercial technology in fruit drying provides more efficient freeze-drying and drum drying energy on a large scale, making dehydrated fruits more economical and easily commercially available. Chewing gums formulated with dehydrated fruit powder as the loading agent provide not only a true fruit flavor, but also offer healthier options for consumers. The loading agent is natural, since it is the fruit, and it contains the natural flavor, vitamins and nutrients that is inherent in the fruit itself. In addition, the elimination of traditional polyol-type loading agents can eliminate the gastrointestinal discomfort often experienced by some individuals, or in the case multiple pieces of chewing gum are consumed.

WO2007 / 076857 refers to a composition of chewing gum containing its left side.

US6787167 refers to natural plant components as flavoring agents in chewing gum coatings.

Summary of the invention

Dehydrated fruit powders are used as substitutes for current loading agents used in chewing gum, such as polyols or sucrose, thereby providing healthier chewing gum options to consumers with real fruit flavor.

Brief description of the drawings

Figure 1 is the intensity of the control flavor against dried apple powder gum (100% filler).

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Figure 2 is the control sweetness profile against dehydrated apple powder gum (100% loading agent).

Figure 3 is the fruit's concentration effect of the fruit powder using dried apple powder (100%, 30%, and control).

Figure 4 is the fruit concentration of the fruit powder using dried apple powder (100%, 30%, and control).

Figure 5 is an illustration of the results protocol for sensory tests performed for flavor intensity.

Figure 6 is an illustration of the sweetness intensity results.

Description of the invention

As indicated above, the present invention relates to chewing gums with dehydrated fruit powder as the primary filler to provide real fruit flavor, and offer healthier options for consumers. The present invention relates to a chewing gum composition according to claim 1 and a method according to claim 8. The use of dehydrated fruit powder as the primary filler provides a more natural, put chewing gum. It is fruit, and therefore contains the natural flavor, vitamins and nutrients that are inherent in the fruit itself, even after processing. In addition, the elimination of traditional polyol-type loading agents can eliminate the gastrointestinal discomfort often experienced by some individuals, as well! as the negative health problems often associated with sugar.

In general, chewing gums usually contain 50% or more by weight of a sweet loading agent. The loading agent serves multiple purposes. For example, the sweet loading agent provides substance, or dough, to the gum so that the consumer perceives a substantial amount of chewing gum that is easy and pleasant to chew in the first minutes. Often, the sweet loading agent provides sweetness in the first few minutes of mastication, which when enhanced by the taste present in the gum provides and pleasant experience for the consumer. In general, the volume-enhancing properties of sucrose and the sugar-free loading agents contribute to a consumer-friendly sensation in the mouth as most of the gum bases are too persistent to chew before hydration and warming. mouth temperature

Often, the sweet loading agent used in chewing gum is either sugar (sucrose) or (polyols) without sugar. Both types of sweet loading agent offer advantages and disadvantages.

In chewing gums, sucrose is a natural sweetener, providing mouthfeel and texture, while slowly releasing sweetness, and improving aroma release from the chewing gum composition. Unfortunately, sucrose is cariogenic, and can lead to tooth decay (tooth decay), as! such as shocking glucose levels for those suffering from diabetes. Chewing gums that use sugar as the main loading agent can be seen negatively in that sugars such as sucrose have recently been described in the media and in other places as "heat them empty." That is, it provides calories without other nutritional benefits such as vitamins, fiber, etc.

In contrast, sweet polyol-based fillers such as sorbitol, maltitol, isomalt, mannitol, and xylitol are often used instead of sugar in chewing gum compositions. Sorbitol is commonly used due to availability and cost, while maltitol is used due to its similarity with sucrose in sweetness and solubility.

Generally, polyols demonstrate a perception of sweetness from about 30% to about 70% of sucrose to a consumer. For this reason, high intensity sweeteners are often added to give a sweetness similar to that of sucrose. Because there is such a high demand by consumers for "natural" or at least "naturally sweetened" chewing gums, the use of polyols as the main loading agent often requires the use of unnatural high intensity sweeteners. to meet the expectations of sweetness, and can deter consumer buying intention.

Another disadvantage of using polyols is the causality of gastrointestinal disorders (such as laxative) at the time of consumption. Generally, it is considered a material that does not cause gastrointestinal disorders (for example, non-laxatives), if such material is either substantially absorbed before entering the large intestine or passes through the large intestine substantially unchanged, in amounts present in chewing gum. The amount of gastrointestinal perturbation or anxiety of laxative effect experienced by a consumer of a chewing gum generally depends on the sensitivity of the consumer, the specific polyol used in the gum, and the amount of chewed gum.

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Considering the disadvantages associated with both sugar and sweet sugar-free loading agents, there is a need for a sweet loading agent suitable for use in chewing gum compositions, which is natural, offers a choice of gum. Chewing healthier for the public, and not causing gastrointestinal disorders in the amounts consumed of chewing gum.

The term "sweet filler" includes fillers that are sweet or contribute sweetness to the chewing gum composition. As used herein, a "sugar" loading agent is a sweet loading agent, defined as a small molecule, usually with polymerization degree of one or two saccharide units, and generally such a caloric carbohydrate. like sucrose, dextrose, fructose, maltose, and more usually sucrose. As used herein, a "sugar-free" loading agent is also a sweet loading agent, usually including a low molecular weight hydrogenated saccharide, such as sorbitol, maltitol, xylitol, isomalt or mannitol.

Dehydrated fruit powders are defined as fruit that has dried to a low water content, which usually contains less than 12% by weight, less than 9% by weight, and less than 6% by weight water.

As used herein, all percentages and ratios used are by weight of the total composition and all measurements made are at 25 ° C, unless otherwise designated.

"Fruit" is defined herein as including berries, drupes, knobs, compound, and accessory fruits. Drupes are simple fruits that have seeds and pulp produced from a single ovary; The ovary may be inferior or superior. Examples of berries include, but are not limited to blackcurrant, redcurrant, redcurrant, guava, pomegranate, kiwi, grape, raspane, blueberry, melon, orange, lemon, lime, and grapefruit. Drupes are fleshy fruits usually produced from a single seed ovary with a hard stone layer, called the endocarp, that surround the seed. Examples of drupes include, but are not limited to plums, peaches and cherries. The pome fruits produced by the Pyrinae subtribute plants of the Rosaceae family, have a structure (the nucleus) that clearly separates the seeds from the ovarian tissue. Examples of knobs include, but are not limited to apples and pears; however, some of the smaller knobs are sometimes referred to as berries. Examples of compound fruits include, but are not limited to blackberry, raspberry, blackberry, pineapple, fig, blackberry, and apple topping. Examples of accessory fruits include, but are not limited to apple, rosehip, and strawberry.

The fruit can be with seeds or without seeds. Commercial crops of banana, pineapple and sandla are examples of seedless fruits. In one aspect of the invention, 30% of a seedless dehydrated fruit powder is provided by weight of a chewing gum composition.

A variety of drying methods can be used to provide a dehydrated fruit powder that generally contains less than 12% by weight of water. Some drying methods include, but are not limited to solar drying, pulverization, contact, foam, explosion puffing, vacuum, lyophilization, radiant, acoustic, and osmotic, alone or in any combination.

Currently, the lyophilization process provides a better quality of dried fruit over other drying methods. Little or no contraction occurs to the fruit in the lyophilization process, obtaining a dry product with a porous structure, and reflection color of the raw fruit itself. Two main stages in the lyophilization process include (1) freezing of the fruit, when most of the water becomes ice and (2) sublimation, when most or all of the ice is transferred into steam at very low pressure or high vacuum, and steam is extracted in the dryer.

Other drying methods, such as spray drying, fruit paste is injected into a container that uses hot air to quickly remove water and create a fine dry fruit powder.

Since dehydrated fruit powders are obtained by eliminating most of the fruit's water, the drying methods mentioned above generally give fruit powders that have a fruit concentration or purity of at least 85%, at least 90% , at least 95%, or at least 97% by weight. Dehydrated fruit powders are commercially available for a variety of fruits, such as apple, strawberry, sour blueberry, blueberry, raspberry, blackberry, lemon, banana and mango. As seen in the examples in Table 1, the water content is generally below 6% by weight of dried fruit powder, and contains the nutritional benefits inherent in native fruits, such as vitamins, fibers, carbohydrates. and fruit sugars. In these examples, the amount of fiber, vitamins, proteins, carbohydrates, etc., varies depending on the type of fruit.

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 Strawberry Apple Blueberry

 Humidity

 3% 3% 3%

 Carbohydrates

 86% 93% 80%

 Protelna

 3% 0.9% 7%

 Grease

 5.6% 1.9% 4%

 Fiber

 11.2% 3.4% 6%

 Vitamin A

 320 IU per 100 g 275 IU per 100 g 311 IU per 100 g

 Vitamin C

 88 mg per 100 g 25 mg per 100 g 625 mg per 100 g

In one aspect of the invention, dehydrated fruit powder is produced from the cold spray drying process, with an average particle size of approximately 0.5 mm to 1.4 mm. In another embodiment, the dehydrated fruit powder is produced by lyophilization, and then ground to produce an average particle size of approximately 0.25-4.0 mm. Those skilled in the art will recognize that a variety of grinding and sieving techniques can be used to achieve different particle size ranges of dehydrated fruit powders.

Preferably, the fruit powders of the present invention are small, and imperceptible to consumers as separate particles in the finished gum matrix. For example, a size range of dehydrated fruit powder particles that can be used to achieve this goal is 75% fruit powder through a US # 12 mesh sieve, 90% fruit powder through a US # 12 mesh sieve, or 100% fruit powder through a US # 12 mesh sieve.

Some manufacturers of dried fruit powders add other ingredients, such as maltodextrin, to reduce costs, improve handling, or provide other sensory benefits. The inclusion of these ingredients affects the concentration or purity of dried fruit powder. As used herein, "concentration" is defined as the amount of a particular substance in a given amount of another substance. For example, dehydrated fruit powder and fillers such as maltodextrin, are mixed in various ratios such as 50% fruit powder and 50% maltodextrin by weight, or alternatively, 70% fruit powder and 30% maltodextrin in weight.

Applicants have tested a variety of dehydrated fruit powders, and have found that they can totally or partially replace sugar and / or sugar-free sweet loading agents.

Typical ranges of traditional sweet fillers such as sucrose or polyols range from 15% by weight to approximately 80% by weight in chewing gums. Therefore, in the substitution of the entire sweet loading agent present in a chewing gum composition, the range of dehydrated fruit powder content is 15% by weight to approximately 80% by weight.

In one aspect of the invention, the loading agent is replaced with dried fruit powder, and the proportion of dried fruit powder for loading agent is generally in a ratio of 1: 1, 1: 2, or more by Usually 1: 3 by weight.

Dehydrated fruit powder is present from 15% by weight to about 30% by weight, from about 35% to about 50%, or from about 55% to about 70% by weight of the chewing gum composition. In even another embodiment, the dehydrated fruit powder is present from about 40% by weight to about 60% by weight of the chewing gum composition.

Examples of complete substitution (100%) of the sweet loading agent by weight are shown in Examples 1 and 2 of Table 2 below. A partial substitution (50%) of the sweet loading agent by weight is shown in Example 3 of Table 2. The apple and strawberry powders in Table 2 were lyophilized and ground into powder. Apple powder was made from Granny Smith apples. Both powders contain equal to or less than 5% by weight of water content, therefore, they have a fruit concentration of at least 95% by weight of the fruit powder. Dehydrated fruit powders are commercially available from a variety of suppliers.

 Ingredient

 Example 1 Example 2 Example 3

 %%%

 Apple powder

 53.25 - -

 Strawberry powder

 - 44.5 22.25

 Sorbitol

 - - 22.25

 Base rubber

 32.0 41.5 41.5

 Glycerin

 12.0 12.0 12.0

 Acid

 0.75 - -

 High intensity sweetener

 1.0 1.0 1.0

 Apple flavor

 1.0 - -

 Strawberry flavor

 - 1.0 1.0

In Example 1 above, the polyol filler is replaced with 53.25% lyophilized apple powder. In example 2, 44.5% of freeze dried strawberry powder is used together with a higher level of gum base than the apple example. Example 3 shows the filler consisting of an equal mixture of sorbitol and lyophilized strawberry powder, at 22.25% each.

As indicated above, the level of typical filler in the gum is from about 15% to about 80% by weight of a chewing gum composition. Dehydrated fruit powder can be used as a partial replacement for traditional fillers such as sucrose, polyol, or mixtures thereof. The fruit powder can be used to replace about 20% to about 100% by weight of the loading agent, from about 30% to about 80% of loading agent, or from about 40% to about 60% by weight of the loading agent. load.

The applicants tested a variety of different levels for the replacement of sweet loading agent with dried apple fruit powder. The various levels of sorbitol replacement of 100%, 84%, 55% and 28% are shown below in Table 3.

Table 3

 Ingredient

 Control Example 4 Example 5 Example 6 Example 7

 Replacement of 100% of Sorbitol Replacement of 84% of sorbitol Replacement of 55% of sorbitol Replacement of 28% of sorbitol

 Sorbitol

 47.5 - - 16.2 31.9

 Apple powder

 - 54.0 47.5 31.3 15.6

 Base

 32.0 32.0 32.0 32.0 32.0

 Sorbitol syrup

 9.1 - 9.1 9.1 9.1

 Glycerin

 9.4 12.0 9.4 9.4 9.4

 High intensity sweetener

 1.0 1.0 1.0 1.0 1.0

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 Ingredient

 Control Example 4 Example 5 Example 6 Example 7

 Replacement of 100% of Sorbitol Replacement of 84% of sorbitol Replacement of 55% of sorbitol Replacement of 28% of sorbitol

 Apple flavor

 1.0 1.0 1.0 1.0 1.0

 Total

 100.0 100.0 100.0 100.0 100.0

As mentioned above, some dehydrated fruits and resulting fruit powders contain seeds, which can produce an undesirable mouth sensation due to the presence of the seeds in the chewing gum compositions. The applicants made the chewing gums with dried fruit powders that contain seeds which made the gum too soft and fluid. To solve this problem, applicants mix dehydrated fruit powders that contain seeds with traditional fillers, including, but not limited to, polyols, sugars, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, syrup solids. Malz and the like. For example, dehydrated strawberry fruit powder can be combined with sorbitol powder in a proportion of dehydrated fruit powder with the sweet loading agent from about 10:90 to about 90:10 by weight, from about 30:70 to about 70 : 30 by weight, and usually from about 40:60 to about 60:40 by weight. Once mixed, the fruit powder and the load sweetener mixture are added to the chewing gum composition of about 15% or more by weight.

In one embodiment, a dehydrated raspberry fruit powder with a moisture content of less than 5% by weight and xylitol powder is mixed in a ratio of approximately 60:40 by weight, and added to the gum base, and It was mixed with other ingredients to produce a stick chewing gum composition with a 60:40 mixture of the fruit with the 30% by weight xylitol content of the chewing gum composition.

In one aspect of the invention, the dehydrated fruit powder used in the chewing gum composition is seedless. Examples of dehydrated fruit powders that do not contain seeds are apples, mangoes, bananas and lemon. Seedless crops of pineapple and sandla are also commercially available. The seeds can be used in a range of about 15% to about 80% by weight, about 30% to about 70%, and from about 40% to about 60% by weight of the chewing gum composition.

One of the advantages of the applicant's invention is that the natural sugars of the fruit from the dehydrated fruit powder provide a pleasant taste reminiscent of the ripe or fresh fruit from which it was obtained. Examples of natural sugar mixtures of fruits include combinations of fructose, glucose and sucrose. For example, in the case of apple, the predominant sugar is fructose followed by glucose; sucrose that accounts for about 20% of total sugars. Grapes have a similar ratio of fructose to glucose and sucrose is only 1% of total sugars. Fructose is sometimes referred to as commercial fruit sugar and is considerably sweeter than sucrose, approximately 70% sweeter.

Another benefit of dehydrated fruit powders are the natural fruit flavors that are present. These flavors improve the chewing gum experience and provide the consumer with a more natural fruit flavor. Examples of natural flavors are apple, strawberry, banana, mango, blueberry, blackberry, raspberry and lemon.

The natural acids present in the fruit powder provide another additional sensory benefit. These acids, in combination with the natural flavor and sweeteners provided by the nut powder, offer a true fruit experience for the consumer. Examples of natural acids include citric acid, malic acid and tartaric acid. Malic acid present in dehydrated apple, together with the natural apple flavor, creates a true taste of the apple in the gum using dehydrated fruit powder as a loading agent. Similarly, the citric acid present in dehydrated lemon aids in providing a real lemon experience.

In another aspect of the invention, dried vegetable powders can also be used. Applicants made chewing gums that contain carrot, maize and potato powders. Examples of each are reflected below in Table 4.

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 Ingredient

 Control Example 8 Example 9 Example 10

 Sorbitol powder

 46.0 - - -

 Carrot powder

 - 39.9 - -

 Superdulce Malz Powder

 - - 40.9 -

 Potato Powder

 - - - 40.9

 Base

 32.0 44.6 44.6 44.6

 Sorbitol syrup

 9.1 - - -

 Glycerin

 9.4 12.0 12.0 12.0

 Acetylated Monoglycerides

 1.5 1.5 1.5 1.5

 Sweetener

 1.0 1.0 1.0 1.0

 Carrot Flavor

 1.0 1.0 - -

 Total

 100 100 100 100

The dehydrated vegetable powders used herein are also low in water content, which generally contain less than 12% by weight, less than 9% by weight, and less than 6% by weight. A variety of drying methods can be used to provide a dehydrated vegetable powder as described above. Since most vegetable powders lack the sugars and acids of dehydrated fruit powders, they are not as attractive for use as a replacement for sweet fillers. However, dehydrated vegetable powders can also be included to create a unique flavor, lower costs, or provide nutritional benefits inherent in the vegetable itself. For example, a dehydrated vegetable powder such as potato powder can be combined with a strawberry powder. In one aspect of the invention, a chewing gum is provided containing dehydrated fruit powder that also contains at least 1% by weight of dehydrated vegetable powder.

Chewing gum base is usually composed of elastomers, softeners, emulsifiers, fillers, waxes and fats. The gum base usually represents 5% to 95% of the gum formulation. The rubber bases can be natural or synthetic, and is used alone, or in any combination. Examples of elastomers used in the gum base include styrene butadiene and polyisobutylene. Softeners include triacetin, medium chain triglyceride, mono- and di-glycerides and acetylated mono-glycerides. Bulking agents are usually calcium carbonate and talc. The waxes are petroleum based and could be paraffin wax or microcrystalline wax. Fats are usually hydrogenated oils, such as soy.

In general, natural rubber bases contain natural elastomers and natural waxes. Natural elastomers include, but are not limited to latex, vegetable gums such as chewing gum, fir gum, and putty gum, alone or in any combination; Natural waxes include, but are not limited to paraffin wax and beeswax, alone or in any combination. In another aspect of the invention, chewing gum containing dehydrated fruit powder contains at least 1% of a natural gum base. The combinations of natural rubber base and synthetic rubber base can also be used.

Low chewing gum bases having a base content of less than 20% by weight, less than 15% by weight, less than 10% by weight, or less than 5% by weight will have a dry fruit powder content at least 10% by weight. The fruit powder used has a fruit concentration of at least 85%, or more by weight of the dried fruit powder.

In general, the gum is flavored with natural or synthetic flavors. Some of the natural flavors include mint and extracts of various plants and fruits. Synthetic flavors contain molecules similar to their natural counterparts, but are derived through various chemical product processing technologies.

The chewing gums of the present invention are prepared by mixing the gum ingredients, followed by lamination and molding as desired, including, but not limited to, bars, eyelashes or granules. High intensity sweeteners are often included to provide a higher level of sweetness. Examples of such sweeteners are sweeteners aspartame, sodium saccharin, acesulfame-K, sucralose, stevia and rebaudioside, luo 5 han guo, advantame, monatina, brazzelna and others. These sweeteners can be encapsulated to provide a longer lasting sweetness or protection in various polymers, hydrocolloid, cellulosic and other encapsulation matrices known in the industry.

Gum formulations, particularly fruit gums, often contain food acids to improve the perception of taste. Common acids used in gum include citric acid, malic acid, tartaric acid, adipic acid and other acids found in fruits and vegetables.

I. Data

The applicants made the chewing gums and conducted sensory tests where sorbitol powder (filler) was replaced with 100% freeze-dried apple powder that has a 100% fruit concentration in a gum stick. Table 5 shows the chewing gums produced and tested:

15 Table 5

 Ingredient

 Apple Powder Gum Control (Example 11)

 Sorbitol powder

 46.75 -

 Apple powder (100% fruit concentration)

   53.25

 Rubber base

 32.0 32.0

 Sorbitol syrup

 9.1 -

 Glycerin

 9.4 12.0

 Malic acid

 0.25 0.25

 Citric acid

 0.5 0.5

 High intensity sweetener

 1.0 1.0

 Apple flavor

 1.0 1.0

 Total

 100.0 100.0

The panelists chewed both the control and Example 11, for 12 minutes each and rated the intensity of flavor and sweetness 0-9, 0 being no taste or sweetness at 9 being the highest taste or sweetness. The results are illustrated in Figures 1 and 2.

20 The results show (figures 1 and 2) that the full replacement of the sweet loading agent, sorbitol, with 53.25% dehydrated apple powder provided a more intense apple flavor, and a sweetness profile similar to the control of the duration of the mastication

In another experiment, the applicants tested the effect of the purity of dehydrated fruit powder using dehydrated apple powder. Two samples were made, where the concentration of the fruit in the fruit powder was

25 100% (produced by cold spray drying) and 30% (produced by low spray drying

temperature), respectively. Chewing gums were tested to determine the intensity of taste and sweetness. Table 6 below shows the chewing gums evaluated.

 Ingredient

 Control 100% Apple powder (Example 12) 30% Apple powder, 70% Maltodextrin (Reference Example 13)

 Apple powder (100% fruit concentration)

 - 38.5 -

 Apple powder in (30% fruit concentration)

 - - 38.5

 Sorbitol

 44.6 - -

 Rubber base

 32.0 44.6 44.6

 Sorbitol syrup

 5.65 - -

 Glycerin

 9.35 12 12

 Malic acid

 0.8 0.8 0.8

 Citric acid

 0.6 0.6 0.6

 Acetylated Monoglycerides

 1.5 1.5 1.5

 High intensity sweetener

 1.0 1.0 1.0

 Apple flavor

 1.0 1.0 1.0

 Total

 100 100 100

The protocol for the sensory tests performed includes 6 trained panelists, in the evaluation of chewing gum samples. Samples were tested blindly in random order. The panelists chew the control and Examples 12 and 13 for 12 minutes each and classify them by intensity of flavor and sweetness 0-9, 0 being no taste or sweetness at 9 being the highest taste or sweetness. The results are illustrated in Figures 3 and 4.

Figures 3 and 4 further illustrate that the applicants found that 30% apple powder (with 70% maltodextrin added) gives a intensity of flavor and sweetness relatively lower than that of 100% apple powder. The purity (concentration) of the powdered fruit used can affect both the sweetness and the intensity of the flavor of the chewing gum composition.

Applicants also tested the most appropriate fruit powder level for use in a chewing gum composition. The protocol for the sensory tests performed includes 6 trained panelists, in the evaluation of chewing gum samples. All chewing gums in Table 7 were tested blindly in random order. The panelists chewed the samples in the chew at the beginning (0.5-3 min.) And classified them by 15 intensity of flavor and sweetness 0-9, being 0 without flavor or sweetness at 9 being the highest taste or sweetness. The results are illustrated in Figures 5 and 6.

Table 7

 Ingredient

 Control 10% Apple powder (Reference example 14) 15% Apple powder (Example 15) 20% Apple powder (Example 16)

 Sorbitol

 46.75 36.75 31.75 26.75

 Ingredient

 Control 10% Apple powder (Reference example 14) 15% Apple powder (Example 15) 20% Apple powder (Example 16)

 Apple powder (95% fruit concentration)

 - 10.0 15.0 20.0

 Rubber base

 32.0 32.0 32.0 32.0

 Sorbitol syrup

 9.1 9.1 9.1 9.1

 Glycerin

 9.4 9.4 9.4 9.4

 Malic acid

 0.25 0.25 0.25 0.25

 Citric acid

 0.5 0.5 0.5 0.5

 High intensity sweetener

 1.0 1.0 1.0 1.0

 Apple flavor

 1.0 1.0 1.0 1.0

 Total

 100 100 100 100

Reference example 14 (chewing gum with 10% fruit powder) showed similar taste and sweet intensity for control. However, examples 15 and 16 (chewing gums with 15% and 20% fruit powder, 5 respectively) showed a better taste and perception of sweetness. The data show that chewing gums with at least 15% by weight of dried fruit provide a greater perception of flavor.

Claims (14)

5 10 fifteen twenty 25 30 35 1. A chewing gum composition comprising: a) at least 15% by weight dried fruit powder, wherein the dried fruit powder has a fruit concentration of at least 85% by weight and, b) a gum base content of at least 25% by weight of the chewing gum composition. 2. A composition of claim 1, wherein the dried fruit powder is selected from the group consisting of berries, compound fruit, accessory fruit, and combinations thereof. 3. A composition of claim 1 or 2 wherein the dried fruit powder is seedless. 4. A composition of claim 1, 2, or 3 wherein the dried fruit powder is produced by vacuum drying, drum drying, lyophilization, and combinations thereof. 5. A composition of any one of claims 1 to 4, further comprising at least 1% by weight of dry vegetable powder. 6. A chewing gum composition according to claim 1, the composition containing a filler selected from the group consisting of sugar, dextrose, fructose, isomaltulose, xylose, galactose and mannose, or wherein the filler It is selected from the group consisting of sorbitol, maltitol, isomalt, mannitol, xylitol, and lactitol, where the ratio of dried fruit to filler is at least 1: 3 by weight. 7. A composition of any one of the preceding claims wherein the chewing gum contains at least 1% by weight of a natural chewing gum base, selected from the group consisting of latex, chewing gum, fir gum, gum of putty and combinations thereof. 8. A method of reducing sweet loading agents selected from the group consisting of sugar, polyols, and combinations thereof in a chewing gum composition by incorporating at least 15% of dried fruit powders by weight of the chewing gum composition, where the dried fruit powder has a fruit concentration of at least 85% by weight. 9. A method of claim 8, wherein the chewing gum is uncoated. 10. A method of claim 8 or 9, wherein the amount of dehydrated fruit powder is no more than 90% by weight of the chewing gum composition. 11. A method of claim 8, 9 or 10, wherein the fruit powder is mixed with a gum base. 12. A method of any one of claims 9 to 12, wherein the chewing gum contains less than 20% by weight gum base. 13. A composition of any one of claims 1 to 7 or a method of any one of claims 9 to 13, wherein the dried fruit powder is formed using a drying method selected from the group consisting of spray drying, solar, contact, foam, explosion softening, vacuum, radiation, acoustic, and osmotic drying, and combinations thereof, or where dehydrated fruit powder is produced by lyophilization. 14. A composition of any one of claims 1 to 7 or a method of any one of claims 8 to 13, wherein the dried fruit powder has a fruit concentration of at least 90%.